If you’re on the lookout for a delightful twist on classic comfort food, this creamy chicken and mushroom casserole will warm your heart and soul. Think tender chicken nestled in a dreamy sauce filled with earthy mushrooms, all topped with a crispy, crunchy layer that will have your taste buds dancing. Perfect for family dinners or meal prep for a busy week ahead, this casserole is an easy way to impress without breaking a sweat.
Budget Information
The total cost for this creamy chicken and mushroom casserole is approximately $15.00, making it about $3.75 per serving if you’re feeding four hungry souls. It’s an economical choice that doesn’t skimp on flavor or satisfaction!
Why This Recipe Works
This recipe leans on the power of simple ingredients and the flavors they bring together. The juicy chicken combined with the umami of mushrooms creates an irresistible base, while the creamy sauce enriches every bite. The topping gives that satisfying crunch that contrasts beautifully with the softness of the casserole. Plus, this dish is a masterclass in batch cooking—what’s better than a delicious meal ready to go when life gets busy?
Ingredients + Optional Substitutions
Here’s what you need to whip up this chicken and mushroom casserole, along with some affordable substitutions if you’re in a pinch:
– 1 pound of boneless, skinless chicken breasts ($6.00)
– 8 ounces of sliced mushrooms ($2.00)
– 1 cup of sour cream ($1.50)
– 1 can of cream of mushroom soup ($1.00)
– 1 cup of shredded mozzarella cheese ($2.50)
– 1 cup of breadcrumbs ($1.00)
– 2 tablespoons of olive oil ($0.50)
– Salt and pepper to taste (around$0.25)
*Substitution: Greek yogurt can replace sour cream for a lighter option, and if you’re short on breadcrumbs, crushed crackers or cornflakes work just as well!
Step-by-step Recipe Instructions
Step 1: Start by preheating your oven to 350°F (175°C). This sets the perfect stage for your casserole to bake evenly and achieve that golden top. While that’s warming up, you can get your chicken ready!
Step 2: In a large skillet, heat olive oil over medium heat. Once hot, add the boneless, skinless chicken breasts and cook for about 5-7 minutes per side, or until they’re golden brown and cooked through. If you’re feeling adventurous, sprinkle a pinch of your favorite herbs while they cook to intensify those flavors! Once done, remove them from the skillet and let them rest briefly before cutting them into bite-sized pieces.
Step 3: In the same skillet, toss in the sliced mushrooms. Sauté them until they’re soft and browned, about 5 minutes. This will make their flavor pop! Once cooked, remove them from the heat.
Step 4: In a mixing bowl, combine the cooked chicken, sautéed mushrooms, sour cream, and cream of mushroom soup. Stir well until everything is beautifully coated and mixed. Season this mixture with salt and pepper to taste. Feel free to add a splash of your favorite seasoning here—perhaps some garlic powder or dried thyme for a little extra punch!
Step 5: Transfer your chicken and mushroom mixture into a greased 9×13 inch baking dish, spreading it out evenly. This ensures everyone gets a little of that tasty goodness in each spoonful.
Step 6: Now, it’s time to add the crown jewel of this casserole: the cheesy topping! Sprinkle the shredded mozzarella cheese over the chicken mixture to your heart’s content. Next, evenly distribute the breadcrumbs on top for that ultimate crunch factor.
Step 7: Place the baking dish into the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly. The aroma wafting through your kitchen during this time is nothing short of heavenly!
Step 8: Finally, once out of the oven, let your masterpiece cool for a few minutes before diving in. Trust me, the wait is worth it as it allows the flavors to meld beautifully!
Nutritional Facts
Calories: 410
Protein: 30g
Carbohydrates: 25g
Total fats: 22g
Saturated fat: 8g
Fiber: 2g
Sugar: 3g
Sodium: 770mg
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply preheat your oven to 350°F and bake for about 15-20 minutes until heated through, or you can microwave it in short intervals until it’s steaming hot. The topping may lose a bit of its crunch, but the flavor will still be just as delicious!
Serving Suggestions
This creamy chicken and mushroom casserole is fantastic paired with a fresh green salad or steamed veggies to balance out the richness. You can also serve it alongside rice or mashed potatoes to soak up every bit of that creamy goodness! Feeling fancy? A drizzle of balsamic glaze over the top can add an extra layer of yum!
Reader Tips or Helpful Notes
Make it ahead: Assemble everything a day ahead, then cover and store in the fridge. On the day you plan to serve, just pop it in the oven—and voilà! You’ve got a hassle-free dinner ready to impress.
Experiment with the cheese: If mozzarella isn’t your jam, try cheddar, gouda, or even a spicy pepper jack for a little kick. Just be sure to match the cheese type with the flavors you love!
Recipe FAQs
Can I use frozen chicken? Yes! Just make sure to thaw it completely before cooking it for even, thorough cooking.
What’s the best way to store leftovers? In an airtight container in the fridge for up to three days—trust me, it’s just as good the next day!
Can I add vegetables to this casserole? Absolutely! Feel free to toss in some peas, broccoli, or even spinach for a veggie boost.
Is this dish gluten-free? To make it gluten-free, swap the breadcrumbs for gluten-free options like crushed cornflakes or gluten-free breadcrumbs.
How can I make this dish spicier? Adding diced jalapeños or a splash of hot sauce to the chicken mixture before baking can kick up the heat!
